Ingredients for Argentine Marinade
- ½ teaspoon saffron threads
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Spanish Onion
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- Thyme
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 tablespoons chopped fresh oregano
- 1 teaspoon red pepper flakes (or to taste)
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How to Make Argentine Marinade
- Steep ½ teaspoon saffron threads in 2 tablespoons lemon juice for 20 minutes to infuse.
- In a medium bowl, combine the steeped saffron mixture with ¼ cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh oregano, 2 cloves garlic (minced), 1 teaspoon red pepper flakes (adjust to taste), 2 tablespoons olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon salt.
- Whisk all ingredients together until well combined.
- For extra flavor, let the marinade rest for at least 30 minutes before using.
- Brush generously onto poultry, shellfish, or garlic bread before grilling or toasting. Enjoy the authentic taste of Argentina!
- Store leftover marinade in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
10g
Carbs
0g
